Sommerfuglekage (butterfly cake)

Instructions

1. Preheat the oven to 180 °C and line a 20 cm round tin with buttered baking paper.
2. Whisk the eggs with the sugar for 5 minutes until the mixture pales and doubles in volume.
3. Sift the flour with the baking powder and gently fold it in with a spatula, lifting the batter.
4. Add the warm melted butter and mix just enough to combine.
5. Pour into the tin and bake for 20 minutes, until a skewer comes out dry. Let cool completely.
6. Turn out, then cut the top into two equal discs and cut each disc in half to form the wings.
7. Whip the cream with the icing sugar and vanilla sugar, spread it over the cake, place the jam in the centre and arrange the wings in a V shape before dusting with icing sugar.